With spring here and summer fast approaching I figured it was time to look for some pasta salads to serve as side dishes. We were lucky enough to have BBQ weather this weekend so we made burgers on the grill and I found this delicious Broccoli & Feta Pasta Salad from EatingWell.com. The entire family enjoyed it. It was filled with flavor and vegetables and was a huge hit. It’s even better the next day!
Broccoli & Feta Pasta Salad
2015-03-23 11:42:12
Serves 10
A vegetarian pasta salad that is sure to please everyone!
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Ingredients
- DRESSING
- 1 clove garlic, minced
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1/2 cup low-fat mayonnaise
- 3 tablespoons chopped fresh oregano or 1 tablespoon dried
- 1 tablespoon distilled white wine vinegar
- PASTA SALAD
- 16 ounces (about 3 cups) rainbow vegetable rotini
- 2 cups chopped broccoli
- 1 3/4 cups halved grape or cherry tomatoes
- 1 15-ounce can garbanzo beans, rinsed
- 1/2 cup crumbled feta cheese
- Freshly ground pepper to taste
Instructions
- To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, oregano and vinegar; whisk until combined.
- To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add broccoli to pasta water and blanch for 5 minutes. Add broccoli, tomatoes, chickpeas, feta, pepper and the dressing; toss to coat.
Notes
- Add dressing and refrigerate up to an hour before serving.
Adapted from Michelle Glogovac
Adapted from Michelle Glogovac
Michelle Glogovac - My Simplified Life http://www.mysimplifiedlife.net/
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